Lemon Grass, SerehFeb 06 2014
Lemon grass gives the lemon tang in Indonesian and South East Asian dishes, notably curries and soups. It has a long butter-coloured stem and an intense flavour. Lemon grass needs to be crushed before cooking to release the oil. It can also be used to make hot and cold beverages: crush the lemon grass and add water for tea, or mix with lime juice, sugar syrup and ice for a cool refreshing drink.
Lesser Galangal/Aromatic Ginger, kencurFeb 28 2014
It has very distinctive aroma which totally different than ginger and little stronger than galangal. It is used in Bali and West Java cooking.
Lime, Jeruk NipisFeb 06 2014
Well-known in Thai cooking and widely used in Indonesia. I prefer to use lime in all my recipes for convenience reason, easy to get.
Long PepperFeb 28 2014
Although it grown locally but it is not common to use in Indonesian cooking. This has spice taste and amazing aroma.